Influence of the pressing technique and parameters on the yield of oil from melon seeds

Abstract

Melon is a seasonal fruit that is very useful for human health. Kazakhstan ranks 4th in the world production of melons; this indicates the volume of production. Melons are exported to the countries of the EEC (European Economic Union); coverage of the domestic market is provided. However, about 40 % of the crop remains in the fields (overripe ones are not transportable). These fruits are ground and seeds are isolated, some go to the next season as sowing, part is fed to livestock. When processing fruits, the seeds and peel go to waste. Melon seeds are rich in protein substances and oil. They also contain galactan, glucose, gummy, resins. Seed protein consists of glutelin and globulin. This study has considered the seeds of 10 varieties of melons growing in Central Asia. During the research, the characteristics of vegetable oil from melon seeds of different varieties were determined. A comparison of squeezed oil with crushed and not crushed seed kernels is given. Vegetable oil obtained by cold pressing has a good shelf life. Oil extraction technology has been developed, including IR treatment, and pressing of unshelled melon seeds. Based on the results of studies of 10 varieties of melon, the optimal mode of IR heat treatment of seeds at the SVS-200 W unit was determined: for 120 seconds at a distance of 90 mm from the seeds at a radiation flux density of 900 W/m2. As a result of solving the problem involving the vector optimization criterion, optimal intervals of input parameters were established: the initial humidity of the raw material is 9.15...10.27 %, the speed of rotation of the oil press screw is 0.843...0.895 s–1, the clearance for the yield of cake is 0.750...0.800, oil seed meal temperature at pressing is 87...89 °С, the huskness of the starting product is 7.13...7.23 %. The influence of bottling and storage conditions on the duration of preservation of the main quality indicators by non-refined oil was studied